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Baked Black Cod with Mead pan sauce

Baked Black Cod with Mead pan sauce
Recipe Date:
April 18, 2019
Serving Size:
Cook Time:
Imperial (US)
Combine Meadery of the Rockies honey wine with soy sauce, sugar, and garlic to yield a beautiful pan sauce to accompany light and flavorful black cod. This recipe can be tweaked to your tastes; try adding red pepper flakes or sriracha to add some spice to your life!
  • 1 lb Black Cod
  • 1/2 cup soy sauce
  • 1/3 cup Meadery of the Rockies Honey Wine (We used Sweet Honey Wine!)
  • 1/3 cup sugar
  • 1 clove minced garlic

Preheat oven to broil.

Place sauce ingredients in pot over medium heat, whisking to combine and cooking for about 10 minutes until sauce is slightly thickened.

Cover baking sheet with foil, arranging fish skin side down and covering with sauce. Make sure to reserve some sauce for serving! 

Bake for 10 to 15 minutes, depending on thickness of fish. 

Remove from oven and serve with rice, drizzled with reserved sauce and sprinkled with sesame seeds.

Enjoy with a glass of traditional mead!